|Lots of steps, but worth it. I'm definitely making this again, not just for us, but for company. |
Easy to make ahead and a great presentation.
Very light tasting.
Sauce was amazing.....I could have used lots more sauce!
Day 10: Something blue
Thicken 1 1/2 C almond milk, 2 T cornstarch, 2 T brown sugar, pinch salt, 1/2 t almond extract.
Cool the milk mixture in an ice bath, stirring frequently to avoid a nasty skin. Find 1 C blueberries from the freezer.
Cook the berries with 2 t sugar, 1 T water. Strain. Add 1 T liqueur. Amaretto would have been perfect, but Hazelnut wasn't bad either. Continue cooking to reduce the sauce to a syrupy consistency.
This can cool in an ice bath also.
1/2 C slivered almonds, 1 T agave, 1 T sugar, 1 t cinnamon, pinch salt. Cook LIGHTLY over low heat. (This amount of nuts is way too much for the amount of custard.... reduce amounts or plan to have leftovers to munch. )
These break apart easily.
Put it all together in a logical way. Chill completely in the fridge. The custard will really firm up.